Gluten Free Sourdough English Muffins Food

GLUTEN-FREE SOURDOUGH ENGLISH MUFFINS

Steps:

• Whisk dry ingredients together well.
• Add the dry ingredients to the starter and beat until well-blended.
• Add the water, oil, and egg to the mixture and beat on high speed for 2 to 3 minutes. The batter should resemble a thick paste.
• Cover the bowl and allow the batter to rise for 1 to 2 hours. It won't double in size, but will be noticeably puffy.
• Preheat your electric or stove top griddle to a medium heat and lightly spray 6 English muffin rings with oil. You can sprinkle the surface of the griddle inside the rings with cornmeal if desired to help prevent sticking.
• When the griddle is hot, divide the batter among the rings; cook until the bottoms are set, then carefully remove the rings.
• Cook for 7 to 10 minutes on the first side, then flip over.
• Cook for another 7 to 10 minutes, or until the muffins reach an internal temperature of 210°F Transfer to a rack to cool completely before cutting and/or freezing.

SOURDOUGH ENGLISH MUFFINS

Steps:

• Night Before:.
• Mix starter, honey and milk in mixing bowl until smooth.
• Add 4 cups flour, mixing in 2 cups at a time.
• Mix only until the flour is thoroughly wet.
• Cover with clean towel and leave at room temperature in a draft free place for 12-16 hours.
• Next Morning:.
• Stir down mixture.
• Sprinkle a scant teaspoon baking soda and 2 teaspoons salt over the surface of the dough and work into dough.
• Flour board with 1 cup flour and knead until dough is medium stiff - adding more flour as needed. The dough should be moist but not sticking to your hands.
• Once enough flour has been added, knead an additional 5 minutes until the dough forms a smooth ball.
• Roll dough on floured board to about 1/2 inch thick.
• Cut the dough with a 3-4 inch round cutter -- keeping them uniform in thickness and diameter.
• Place them on wax paper sprinkled with corn meal, taking care that they do not touch.
• Sprinkle corn meal over tops of muffins.
• Allow to rise in warm place, covered, for about an hour or until risen again.
• Preheat a griddle or frying pan with small amount of butter (add a little olive oil to keep from smoking). If using muffin rings, preheat them on the grill.
• Using a low flame or heat setting, bake one side for 4-5 minutes and turn. Place lid over the muffins to help them cook all the way through. Turn only once so be sure the one side is cooked before turning.
• Squish down a bit with spatula and pan bake other side for another 4-5 minutes.
• Look like store bought . . . taste even better!